Saffron Risotto

A pinch of saffron adds a subtle honey flavor to this Italian classic!

28 ounces low-sodium chicken or vegetable broth
˝ teaspoon salt, more to taste
1 tablespoon olive oil
1/2 white or yellow onion, finely chopped
1 cup Arborio rice
1 cup dry white wine
Large pinch of saffron
1 tablespoon butter
1-2 teaspoons fresh thyme, destemmed and minced (optional)
1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)

Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook the onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté rice for 2 minutes. Add wine and saffron; bring to a simmer, stirring constantly, until the rice has absorbed most of wine. Add 2 cups of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next cup. Cook until rice is al dente and mixture is a little loose. Turn down heat to low and stir in the butter. Add more salt, if necessary. Turn off heat. Stir in grated cheese and thyme. Cover and let sit for 2 minutes. Divide among 4 bowls. Garnish each serving with cheese shavings. Serves 4.